INGREDIENTS

INSTRUCTIONS

* Mix powdered and crushed spices, and the thyme. Mix half the mixture with
the sugar. Cover the meat with it in a shallow earthenware dish, and leave
to stand for 24 hours. Now add the salt, salt petre, bay leaves and crushed
juniper berries, rubbing them into the meat and let it steep in the mixture
for a week, rubbing and turning it daily. * When ready to cook the meat,
rinse it and soak for 1 hour in cold water. Dry it well, spread the
reserved spices over the inside of the beef, roll it up tightly and tie
with a string. * Put it into a heavy iron casserole which just fits it.
Surround it with the bouquet of herbs and the chopped carrots, celery and
onion. Pour on the 2 glasses of port and the stock and cover tightly with
its lid. Cook for 4 - - 5 hours very, very slowly with the liquid quietly
plupping, turning the meat occasionally, or braise it in a very low oven,
300° F. for 4 - 5 hours until very tender. Eat hot or cold, allow to cool
to lukewarm in the cooking liquid then take it out and put it between two
boards with a 450 g weight on top. * Leave it overnight. The next day eat
it plain or coat it with a jelly. To make the jelly: * Remove the fat from
the top of the cooled cooking liquid. Strain, skim and taste it. If it
tastes too strong and salty dilute it with red wine or weak stock. *
Measure 575 ml. of the liquid. Put the gelatin in a cup with 3 - 4
tablespoons of the liquid, heated, and place it in a shallow pan of hot
water, over a moderate heat, stirring until it has completely dissolved.
Add it and the chopped parsley to the measured amount of liquid and put it
in the refrigerator, stirring it occasionally until it becomes thick and
syrupy. Put the beef to chill at the same time. * As soon as the gelatin
becomes thick, syrupy and almost set, remove the string from the beef and
spoon the glaze over it. Chill and repeat this, giving two more coats so
that the beef has a nice thick glaze with green parsley embedded in it. *
Pour the rest of the jelly into a shallow pan, allow to set in the
refrigerator. Then when it has set, cut it into squares and pile around the
beef on its serving dish. * Serve, sliced with pickles, and plenty of
mustard.
Posted to recipelu-digest Volume 01 Number 299 by "Diane Geary"
<diane@keyway.net> on Nov 23, 1997

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